Roasted Chestnut Soup with Thyme Cream

Preheat oven to 40

Place chestnuts on a jelly-roll pan.

Bake at 400 for 15 minutes.

Place chestnuts in a large bowl; cool to room temperature.

Combine onion, carrot, and oil on pan; toss to coat vegetables.

Bake at 400 for 1 hour or until tender, stirring occasionally.

Add to chestnuts; stir in broth.

Pour half of broth mixture into a blender; blend until smooth.

Pour pureed mixture into a Dutch oven. Repeat procedure with remaining broth mixture. Stir in 1/2 teaspoon salt and pepper.

Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes.

Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form.

Add remaining 1/8 teaspoon salt; beat at high speed until stiff peaks form (do not overbeat). Ladle about 3/4 cup soup into each of 10 bowls; top each serving with about 1 tablespoon cream.

Sprinkle with thyme.

Serve immediately.